TY  - JOUR
AU  - Ilic, Jovan
AU  - Djekic, Ilija
AU  - Tomasevic, Igor
AU  - van den Berg, Marco
AU  - Oosterlinck, Filip
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6345
AB  - Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained. © 2023 Wiley Periodicals LLC.
T2  - Journal of Texture Studies
T2  - Journal of Texture Studies
T1  - Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions
DO  - 10.1111/jtxs.12763
ER  - 

@article{
author = "Ilic, Jovan and Djekic, Ilija and Tomasevic, Igor and van den Berg, Marco and Oosterlinck, Filip",
year = "2023",
abstract = "Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained. © 2023 Wiley Periodicals LLC.",
journal = "Journal of Texture Studies, Journal of Texture Studies",
title = "Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions",
doi = "10.1111/jtxs.12763"
}

Ilic, J., Djekic, I., Tomasevic, I., van den Berg, M.,& Oosterlinck, F.. (2023). Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. in Journal of Texture Studies.
https://doi.org/10.1111/jtxs.12763

Ilic J, Djekic I, Tomasevic I, van den Berg M, Oosterlinck F. Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. in Journal of Texture Studies. 2023;.
doi:10.1111/jtxs.12763 .

Ilic, Jovan, Djekic, Ilija, Tomasevic, Igor, van den Berg, Marco, Oosterlinck, Filip, "Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions" in Journal of Texture Studies (2023),
https://doi.org/10.1111/jtxs.12763 . .